I need some help translating a Modernist Cuisine recipe into something I can use in my LPG vertical smoker. The recipe says to, “Smoke at 65C/149F with 65% relative humidity (wet bulb temperature should be 55C/131F) for 7 hours.” After that it gets vacuum sealed and sous vide at 146F for a very long time. I can get my smoker to the 200 to 225 range and hold. But I can’t get it down to 149. If I smoke at, say 200, how would that time translate. How would it translate at 225? I’m looking for actual science based translations, not, “cook at 225 for 4.5-5 hours until internal temperature is 200.” I’m trying something new and different. Recipe: 1 Smoke at 65 °C / 149 °F with 65% relative humidity (wet-bulb temperature should be 55°C/ 131 °F) for 7 h. 2 Vacuum seal. 3 Cook sous vide in 63°C / 146 °F bath for 72 h. A Trim off extra fat. 5 Slice meat to serve. submitted by /u/Deannekg